Sauce

1. Combine the sauce ingredients and stir until well mixed. Taste and adjust to your preference. The red pepper flake with give it a nice spice, but can be added individually as well. Set aside.

Rice

1. Start the rice. Use your favorite method to make the rice with all the listed ingredients. I combine everything in one pot, set to high, then turn to low and cover for 15 minutes or until cooked through.

Stir-fry

1. Prepare all your vegetables. String the snow peas and cut them in half. Cut up all the other vegetables to about the same size. This stir fry is a great way to use up remaining vegetables. You can also use frozen vegetables.
2. Sort the vegetables into 'hard' and 'soft'. Harder vegetables like carrots, peppers, and squash need more cooking. Softer vegetables like snow peas, kale, and broccoli need less cooking.
3. If your rabbit isn't already cooked, cut it into bite size pieces and cook in olive oil. This recipe works wonderfully with velveted rabbit! Set the rabbit aside.
4. Stir fry the garlic and onion in a little olive oil in the same pan until the onions are translucent. Do not caramelize.
5. Deglaze the pan with a splash of rice wine vinegar. Gently loosen the stuck on bit and stir.
6. Add the mushrooms and cook until soft.
7. Add the hard vegetables and cook for a few minutes until they begin to soften.
8. Add the softer vegetables except the snow peas and cooke for a few minutes.
9. Add the cooked rabbit and sauce. Start with about half the sauce and add more as needed. I like a very saucey dish, so tend to make a lot of sauce. Stir to combine.
10. Add the snow peas and cover until the peas soften.
11. Remove the lid and cook over medium heat until the sauce is thickened.
12. Serve over rice with sesame seeds, red pepper flake, and soy sauce.